Ingredients

How to make it

  • Preheat oven to 375F/190C/Gas Mark 5
  • Scatter the sweet potato, carrot, and parsnip batons onto a baking tray/pan, drizzle over with oil and season with salt and pepper;
  • Roast in the oven for some 30 minutes or so until the vegetables are softish;
  • Remove from oven, scatter in the thyme sprigs and drizzle maple syrup over everything;
  • Return to oven and continue roasting for a further 15 minutes or so until everything well cooked through.

Reviews & Comments 3

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    " It was good "
    bakerme ate it and said...
    Because I made this at the last minute to go with tonight's dinner, I didn't have a parsnip on hand, so used only sweet potatoes and carrots. Honestly, I would have omitted it, anyway, to reduce the starch in the dish, and we didn't miss it. Roasting vegetables is my favorite way to prepare them. I cut the vegetables into chunks instead of thin strips, and used dried thyme because it's what I have on the shelf. The maple syrup added just a hint of sweet and was a nice touch. Thanks for sharing your recipe, Don! Added to IMI 9-24-2015: Roasted Sweet Potatoes And Vegetables With Thyme And Maple Syrup
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  • NPMarie 8 years ago
    Nice recipe Don!
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  • frankieanne 8 years ago Was this review helpful? Yes Flag
    " It was excellent "
    NadineM ate it and said...
    Oh family loves this dish. I have done with a combination of white and sweet tatters as I am the only one who will eat the sweet tatters. Will be making again for sure. Thanks Don you are a great cook.
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  • mommyluvs2cook 8 years ago
    We LOVE sweet potatoes, will make this for sure, thanks Don!
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